A few years ago I dieted and lost a chunk of weight (which I have found has returned since I saw the plus sign on a magic stick a few months ago). One of the best recipes I found while enduring a holiday season without my constant companion - carbs - is for no-carb Stuffed Peppers. Veggie packed scumptiousness, I tell ya!
All you need to make a meal for two is:
2 Green Peppers, tops removed and seeded
1/2 lb ground beef, ground turkey or soy crumbles
1 T. garlic powder
1/2 small onion, finely chopped
3 white button mushrooms, finely chopped
1/2 tomato, chopped (or handful grape tomatoes)
1/4 c. tomato sauce
- Preheat oven to 350. Pour about a cup of water into a baking dish. Place the peppers in the dish and cover with aluminum foil. Bake 15 minutes.
- Brown beef then drain any fat. Continue cooking with garlic powder, onion, mushrooms and tomato 7-10 minutes until tomatoes soften and onions turn translucent.
- By this time the peppers have softened and are ready to be stuffed. Tightly pack each pepper with your meaty veggie mix. Top with each with tomato sauce.
- Bake for 20 minutes, uncovered. When done, cool for about 3-5 minutes, then serve.